These little shortbread bites literally melt away on your tongue. If tangerines are not in season, regular navel oranges work just fine.
¾ cup (175 mL) unsalted butter, room temperature
1 cup (250 mL) icing sugar, sifted
Zest of two tangerines
3 tbsp (45 mL) fresh tangerine juice
1 tbsp (15 mL) vanilla extract
1¾ cups (425 mL) all-purpose flour
2 tbsp (25 mL) cornstarch
¼ tsp (1 mL) fine salt
2 tbsp (25 mL) fresh tangerine juice
6 tbsp (90 mL) icing sugar, sifted
1 tbsp (15 mL) unsalted butter, melted
1. For dough: Cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla. In a separate bowl, sift together flour, cornstarch and salt. Stir into butter mixture and shape into logs, wrap and chill for 1 hour.
2. Preheat oven to 325ºF (160ºC).
3. Slice logs into ¼-inch (5-mm) slices and place on a parchment-lined baking sheet. Bake for 12 to 15 minutes and allow to cool.
4. For glaze: Whisk together juice, icing sugar and melted butter. Pour glaze over cookies to cover and allow to set, about 1 hour.
Makes about 24